I finished this recipe today and it was so good. (I am also a firm believer in weighing my ingredients. I believe this is especially crucial in working with freshly milled flour)
2 1/4 cups (10oz) whole wheat flour
2 1/4 cups (10oz) unbleached bread flour (I used organic artisan flour that my Costco sells :)
1 3/4 tsp salt, or 2 1/2 tsps Kosher salt
1 1/4 tsp instant yeast
2 Tbls sugar, or 1/2 Tbls honey (optional but it helps counteract the bitterness of the whole wheat)
2 cups water
2 Tbls olive oil (optional but it helps soften the bran in the whole wheat)
Do Ahead
1. Combine flour, salt, yeast, sugar, and water in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. the dough should be coarse and sticky. Let the dough rest for 5 minutes to fully hydrate the flour.
2. Drizzle the olive oil over the dough and mix on medium speed for 1 minute. The dough should become smoother but will still be soft and sticky and wet. Use a wet bowl scraper to transfer the dough to a clean lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest and room temperature for 10 minutes.
3. The next step is completing the stretch and fold technique in the bowl or on an oiled counter. This process should be done 4 times in ten minute intervals. Here is a link to a video of him demonstrating this technique.
4. after the last stretch and fold, cover the bowl tightly with plastic wrap and place in the fridge overnight or for up to 4 days.
On Baking Day
Remove the dough from the fridge and 1 hour before you plan to bake it.
Preheat the oven to 550 or as high as it will go and prepare for hearth baking.
Carefully handle the dough taking care to degas it as little as possible.
I made mini baguettes, but you could make whatever you want.
divide the dough and carefully shape
Place on parchment lined baking sheet or baguette pan and let rest for about 15 minutes
Place in oven and pour 1/2 cup hot water into the bottom pan that has been preheating with your oven.
immediately lower the oven temp to 475 and bake for 12 to 18 minutes rotating the pan half way through for even baking.
cool on wire rack for at least 15 minutes. (if you can wait that long)
Enjoy!
Note: if haven't made any rustic type of bread or used the hearth baking method, please familiarize yourself with this process before diving in to this recipe.
I also made his english muffin recipe which also turned out delicious. contact me if you want the recipe. Or buy the book :)
